• Before starting, preheat the oven to 450˚F.
• Remove 1 tbsp (2 tbsp) butter from the fridge and set aside to come up to room temperature.
• Wash and dry all produce.
• Cut cucumber into 1/4-inch rounds. 
• Peel, halve, then cut half the onion into 1/4-inch slices (use whole onion for 4 servings). 
• Cut bacon crosswise into 1/4-inch strips. (TIP: Use kitchen shears to cut bacon with ease.)

• Heat a large non-stick pan over medium-high.
• When hot, add onions and bacon. Cook for 5-7 min, stirring occasionally, until onions brown and bacon is cooked through.**
• Carefully drain and discard excess fat.
• Add half the vinegar and 2 tbsp (4 tbsp) water. Cook for 1 min, until water is reduced.
• Remove from heat, then add half the fig spread (use all for 4 servings) and 1 tbsp (2 tbsp) maple syrup. Season with salt and pepper, then stir to combine.
• Add cheese curds, stir, then set aside to melt slightly. 

• Meanwhile, in a small bowl, add butter, mustard and 1/2 tbsp (1 tbsp) maple syrup. Season with salt and pepper, then stir to combine.

• On a parchment-lined baking sheet, arrange buns, cut-side up.
• Spread butter mixture on cut-sides of buns.
• Toast buns in the top of the oven for 4-5 min, until lightly golden. (TIP: Keep an eye on them so they don't burn!).

• Meanwhile, in a large bowl, add remaining vinegar, 1/2 tbsp (1 tbsp) maple syrup and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then whisk to combine.
• Add spring mix and cucumbers. Toss to coat.

• Spread cheesy bacon jam on bottom buns. Close with top buns.
• Halve melts, if you like.
• Divide melts and salad between plates. (TIP: Add some salad mix to the sandwich, if you like). 
  

If you've opted for double bacon, cook in the same way the recipe instructs you to cook the regular portion of bacon.